Instant Pot Korean Short Ribs (Kalbi) coated in a thick homemade glaze that's bursting with umami, sweet and spicy flavors.
Course Entree
Cuisine Asian
Keyword beef short ribs, Instant pot ribs, kalbi recipe, Korean short ribs
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Marinating 10 minutesminutes
Total Time 45 minutesminutes
Servings 12ribs
Calories 247kcal
Author Plating Pixels
Ingredients
4poundsflanken beef short ribs
1cupsoy sauce
¼cuphoney
2tablespoonssesame oil
2tablespoonsgarlic chili paste
1tablespoonrice vinegar
½teaspoonblack pepper
½teaspooncrushed red chili flakes
3clovesgarlicminced
1tablespoonfresh grated ginger
Sesame seeds and sliced green onionsas garnishes
Instructions
In a large bowl, whisk together all ingredients except ribs and sesame seeds. Add beef short ribs and toss to coat. Let rest for 15 minutes for flavors to soak in.
Place the prepared ribs on a wire rack in the Instant Pot. Pour remaining liquid over the ribs. Close the lid and cook on manual HIGH pressure for 30 minutes.
Once cooked, allow steam to release manually. Or open the release valve after 5 minutes with tongs. Remove the ribs carefully, set aside, and cover with foil to keep warm.
Set the Instant Pot to high saute and simmer sauce with the lid open until thickened, about 5-10 minutes.
Coat both sides of the ribs with the sauce, sprinkle with sesame seeds and green onions before serving.